Menu Inspiration

Five tortilla chips topped with black beans, guacamole, and colorful chopped vegetables, arranged in a row on a rectangular black tray filled with black beans.

APPETIZER STATIONS

  • A variety of imported and domestic fine cheeses, Genoa salami, and fine Prosciutto artfully displayed on platters and marble slabs. Served alongside fresh and dried fruits, nuts and seasonal garnishes with baskets of grilled crostini, breadsticks, and assorted artisan crackers.

    Artfully crafted with seasonal greenery and stylish decorative risers.

  • Chefs grill fresh gooey, gourmet sandwiches on cast iron skillets in front of guests:

    Sage Grilled Cheese with Aged Vermont White Cheddar

    Bacon, Mozzarella, Roma Tomato & Basil Pesto Grilled Cheese

    Creamy Brie and Caramelized Pear Grilled Cheese

    Pairs perfectly with our seasonal hot soup shots.

  • Omni's house-made Chickpea Hummus & Chipotle-Pepper Hummus. Served alongside assorted olives, tangy feta, marinated artichoke hearts, dolmas, roasted carrots, roasted mini peppers, and fresh cucumber.

    Served with Babaganoush all accompanied with soft pita and artisanal crackers.

  • Toasted baguette slices artfully presented in multi-tiered baskets, with freshly prepared Bruschetta toppings:

    |Classic Italian Bruschetta| Diced tomatoes, garlic, and fresh basil with a drizzle of olive oil

    |Warm Roasted Garlic & Artichoke Spread| Creamy and indulgent

    |Creamy Ricotta Pesto Dip| Finished with Toasted Pine Nuts

    |Olive & Sun-Dried Tomato Tapenade| A savory and tangy blend

  • Live-action chef makes fresh warm mozzarella in front of guests. Paired with grilled crostini, sliced heirloom tomatoes, roasted eggplant, Genoa salami, Prosciutto, fresh basil pesto, assorted gourmet oils, flavored vinegars, and fine salts.

  • Fresh ahi poke, ponzu and soy marinated tofu cubes, shaved jalapeño, julienned watermelon radish, edamame and toasted sesame seeds

    With freshly fried crispy Taro & Wonton Chips.

    Served alongside sriracha aioli, wasabi cream, avocado cream, and fresh lime wedges.

  • Guests make their own unique avocado bowl with toppings of crispy bacon bits, Cojita cheese, pico de gallo, corn and black bean salsa, mango salsa, fresh cilantro, lime wedges, sea salt, chipotle crema and crisp tortilla strips.

  • Tropical Ceviche served with Crispy Wonton Chips

    Towers of Jumbo Shrimp, Crab Claws, Oysters on the half shell with optional Osetra Caviar displayed on iced towers, with accompaniments of Mignonette sauce, Cocktail sauce, Chipotle aioli, mini Tabasco bottles & Lemon wedges.

  • Flaky pastry filled with assorted fillings including:

    Savory Spiced Beef Empanadas, Chicken Picadillo Empanadas, Roasted Corn and Poblano Empanadas

    Sauce Accompaniments including Chimichurri Sauce & Fresh Cilantro Pesto

  • Cooked on-site with an attending chef, guests choose from:

    -Brie and Papaya Salsa Quesadillas

    -Caramelized Onion, Bacon and Provolone Quesadillas

    -Roasted Chicken, Green Chili, and Jack Cheese Quesadillas

    Fresh Salsa Bar:

    Pico de Gallo, Spicy Molcajete Salsa, Corn & Black Bean Salsa and Salsa Verde

  • Choose three (3) of the following:

    Beef Sliders

    House-made beef patties with Vermont White Cheddar, sautéed mushrooms, horseradish aioli & caramelized onions

    Salmon Sliders

    Teriyaki salmon sliders with grilled pineapple, Asian slaw

    Pulled Pork Sliders

    With pickled red onion and smoked provolone

    Turkey Sliders

    Pepper Jack and Anaheim chilies, red pepper aioli

    Portobello Mushroom Sliders

    With tangy Dijon sauce and Provolone

    Fried Chicken Sliders

    House-fried, hand breaded chicken, signature chipotle caper remoulade and house-made pickles

  • Marinated assorted olives, spice-roasted almonds, and house-made truffle potato chips with caramelized onion and shallot blue cheese dip

DESSERT STATIONS

  • Fresh Churros made to order – hot and crispy with sides of warm caramel sauce & Spanish chocolate sauce.

  • With fresh whipped cream, crushed peppermints, chocolate sprinkles, cinnamon sticks and fluffy marshmallows.

  • Mini Ice Cream Sandwiches made to order with Gourmet Chocolate & Vanilla Ice Cream

    With a choice of cookies –peanut butter, snickerdoodle or chocolate chip

    And a choice of topping including mini chocolate chips, sprinkles, and Butterfinger crumbs.

  • Rich Chocolate & Vanilla Ice Cream

    Warm caramel sauce, warm chocolate sauce, whipped cream, mini chocolate chips, sprinkles, fresh-cut strawberries, crushed peanuts, crushed butterfingers and maraschino cherries.

  • Specialized attendant to make cotton candy to order in Omni’s custom cotton candy machine.

  • Assorted decadent chocolates, fluffy marshmallows, and graham crackers with fire pit and skewers.

  • A true dessert "show" station.

    Chefs make ice cream to order using liquid nitrogen to create creamy, delicious ice cream in front of guests.

    Mix-in flavors to include chocolate chips, fresh strawberries, mini Oreos, sprinkles, cookie dough pieces and Butterfinger crumbs.

  • A variety of desserts created and displayed in mason jars with custom labels and tags displayed in silver tiers.

    Guests choose three (3) from the following desserts:

    Key Lime Pie, S'mores Cup, Whiskey Caramel Chocolate Cake, Salted Caramel Pudding, Strawberry Shortcake, Berry Cheesecake, Berry Cobbler, Peach Cobbler or Funfetti Cake Cup

  • Mini Apple Pies, Cherry Pies, Berry Pies or Pecan Pie with vanilla bean ice cream and fresh whipped cream.

  • Chocolate Truffle Cheesecake Bites, Berry Cheesecake Bars, Lemon Bars, Pecan Pie Bites, Chocolate Dipped Bavarian Cream Puff, Mini Fruit Tarts, Chocolate Covered Strawberries or Mini Tiramisu

Three glasses of chocolate milkshake with whipped cream and cherry garnish, each with a red and white striped straw, alongside three mini cheeseburgers on a tray.
A slice of layered chocolate and vanilla mousse cake topped with chocolate shavings, served on a white plate with raspberry sauce decorative drizzle.
Cherry pie with crust, topped with a dollop of whipped cream and garnished with fresh thyme leaves.
Ice cream toppings and a sign at a station with a blue and white backdrop.
Chef preparing a dish with dry ice creating fog, with bowls of blueberries and chocolate chips on the table.
Pretzels hanging on metal rods, dusted with cinnamon and sugar, with a sign describing them as sweet and savory soft pretzels, traditional with salt, and possible dips like honey mustard, cheese, caramel, or fudge.
Three glasses of chocolate milkshake with whipped cream and cherry, three mini cheeseburgers on a tray.

Seasonally Inspired Dinner Menus

LIGHT SPRING:

Passed Appetizers

Seasoned Beef Tenderloin on Crostini Horseradish Cream

Mini Crab Cakes Fresh papaya salsa  

Blackberry and Brie Flatbread Organic wild arugula, local honey & balsamic reduction

Dinner Menu

Little Gem Wedge Salad
Butter lettuce cups, shaved watermelon radish and cucumber, toasted pepitas, signature green goddess dressing

Herb Crusted Pacific Rockfish
Served over creamy braised leeks

Chicken Saltimbocca
Wrapped in prosciutto, crispy sage, white wine lemon beurre blanc

Lemon Herbed Risotto Cake
Parmiggiano Reggiano

Charred Garlicky Broccolini

Dessert: Rustic Berry Tart topped with Chantilly Cream

Appetizer platter with endive leaves topped with pink mousse and chopped chives, arranged in a circle around a small pile of microgreens and an orange flower on a wooden surface.

WARM FALL:

Passed Appetizers

Mini Beef Wellington Filet, mushroom duxelles and flaky pastry

Roasted Heirloom Tomato Basil Soup Shot Mini Sage Grilled Cheese Sandwich

Slow Braised Shortrib over Sweet Potato Latke Fresh horseradish gremolata

Dinner Menu

Roasted Beet and Goat Cheese Terrine
Delicate layers of roasted purple and golden beets thinly layered, goat cheese, topped with micro-basil and toasted pistachio crumble

Grilled Filet Mignon
USDA choice cut, wild mushroom demi-glace and crispy shallots
Pan Roasted Local Halibut
White wine sun-dried tomato cream sauce

Wild Mushroom Risotto
Shaved Parmesan

Roasted Brussels Sprouts
Caramelized shallot, balsamic reduction

Dessert: Warm Butter Cake with seasonal berries

A fresh green salad with purple edible flowers, crumbled cheese, and nuts on a blue and white patterned plate, set on a wooden table with silverware and a menu underneath.

COZY WINTER:

Passed Appetizers

Demitasse Spoons of Creamy Polenta Topped with Italian Braised Pork

Bacon Wrapped Dates Goat cheese stuffed, Teriyaki glaze

Grilled Garlic Shrimp on Rosemary Skewer Lemon aioli

Dinner Menu

Goat Cheese & Cherry Walnut Baby Mixed Greens Crumbled goat cheese, dried cherries, candied walnut and a balsamic vinaigrette

Chianti Braised Short Ribs Melt off the bone, pan demi-glace

Herb Crusted Sea Bass Served over creamy braised leeks

Roasted Heirloom Carrots

Caramelized Onion Mashed Potatoes

Dessert: Triple Chocolate Mousse Cake, chocolate shavings, raspberry coulis

A silver oval platter with seven pieces of toast topped with whipped cream and berry compote, garnished with herbs. The platter is decorated with a white flower, purple flowers, and green leaves on the side.

FRESH SUMMER:

Passed Appetizers

Spicy Garlic and Basil Beef Skewer Fresh chimichurri

Fresh Vegetable Summer Rolls Julienned vegetables and fresh herbs served in rice paper, sweet chili sauce

Ahi Tuna Tartar Tacos Ponzu, avocado and fresh microgreens in crispy wonton ‘taco’ shell

Dinner Menu

Burrata & Grilled Peach Salad
Baby arugula, grilled peach, crushed toasted pistachio citrus vinaigrette

Grilled Wild Salmon
Maple-Dijon Glaze

Flat Iron Steak
USDA Angus Choice, grilled and perfection, Herb Salsa Verde

Roasted Fingerling Potatoes Flaky sea salt, fresh snipped herbs
Charred Meyer Lemon Asparagus

Dessert: House Made Tiramisu

A hand holding a wooden tray of vegan ricotta squash blossoms on a napkin that reads "Squash Blossom" with a description underneath.
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